Let me start by saying…. I made this. From scratch. Ok it’s not my recipe. Usually if I’m baking something it can’t be my own recipe. No one would be able to eat it!! But Brown Eyed Baker had this posted a while ago and I thought I’d give this a try. (I’m now reaching my hand back and patting myself for a good job!!)
Well I just followed directions, but when I can make it and it tastes good, I am a happy person. This was gone within 2 days!!!
It’s been a while since I’ve posted because I’ve been busy with my stella & dot business and these kids here. But this is my first passion so I do have to stay on top of it.
How pretty!! The kids love strawberries. So much so they tried to eat them before I was done with my photos!!!
I do have to admit, strawberries are one of my favorite too! Nothing beats a nice crisp apple, but strawberries with a bit of sugar..mmmmmm!!!!
I know I’ve said many times, if you get a chance to make this, you really should. But you really should. My pictures don’t do justice as to how good this really is!!
We’ve had a pretty crazy season here in MN. It snowed until May. Then it decides to rain every day. Now it’s in the 90s. I am so not going to complain but it makes it hard to decide if you should bake or not. It feels like fall most days and now we’re in the dead of summer. And you will NOT catch me complaining one bit. Not one bit!
- For the Strawberry Swirl:
- ⅔ cup finely diced fresh strawberries
- ¼ cup granulated sugar
- ¼ cup water
- 1 tablespoon cornstarch
- For the Pound Cake:
- 1½ cups unsalted butter, at room temperature
- 8 ounces cream cheese, at room temperature
- 3 cups granulated sugar
- 6 eggs, at room temperature
- 3 cups cake flour, sifted
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- Make the Strawberry Swirl: Combine the strawberries, sugar, water and cornstarch in a small saucepan and cook over low heat, stirring constantly, until the mixture becomes very thick. Set aside and allow to cool to room temperature before using.
- Make the Pound Cake: Preheat oven to 325 degrees F. Grease and flour a standard-size Bundt pan.
- Using an electric mixer, beat the cream cheese and butter on medium speed until combined and soft, about 2 minutes. Add the sugar continue to beat on medium speed, scraping the bowl once or twice, until the mixture is very light and fluffy, about 5 minutes. Add the eggs one at a time, beating until each one is completely incorporated before adding the next. Scrape down the sides of the bowl, reduce the speed to low, and gradually add the flour until it has all been combined. Add the vanilla extract and salt and mix on low speed until incorporated, about 1 minute.
- Spoon about ⅔ of the cake batter into the prepared Bundt pan. Top evenly with the strawberry filling, leaving a 1-inch border around the edge of the pan. Use a thin paring knife to gently swirl the strawberry filling with the cake batter just a few times – less is more. Spoon the remainder of the cake batter on top of the filling and gently spread to the edges of the pan, covering the filling.
- Bake for 1¼ to 1½ hours, or until a thin knife inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 15 minutes, then turn it out onto a wire cooling rack and allow to cool completely before serving. Leftovers can be wrapped in plastic wrap or placed in an airtight container and stored at room temperature for up to 4 days, or in the refrigerator for up to 1 week.
I hope you guys enjoy this post as much as I did making it and eating it.
Have a great day!
Patricia – Two Girls Cooking 😉